Ingredients

The following ingredients have 4 Servings
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon baking soda
  • 2 tablespoons sugar
  • ¼ cup salted butter (, cold - cut into small pieces, 1/2 stick)
  • 1 egg yolk
  • ¼ cup milk
  • ¼ cup pecans (, chopped and toasted)
  • ½ cup peeled and chopped apples ((Appx. 1 small apple))
  • ½ cup powdered sugar (, sifted)
  • 1 tablespoon heavy cream
  • 1 teaspoon maple syrup

Instruction

  • Preheat the oven to 425 degrees F (220 degrees C)
  • Line a baking sheet with silpat or parchment paper.
  • In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, baking soda and sugar.
  • Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
  • In a small bowl, whisk together the egg yolk and the milk. Pour into flour mixture and stir until just combined.
  • Gently stir in the toasted pecans and the diced apples.
  • Turn the dough out onto a large lightly floured cutting board or work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
  • Cut the dough into 4 wedges.
  • Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  • Let cool on baking sheet for a minute, then transfer onto wire rack.
  • TO PREPARE THE GLAZE
  • In a small bowl, whisk together the powdered sugar, cream and maple syrup until smooth. Spread over the tops of the cooled scones. Top with additional chopped pecans, if desired.